Broccoli and Ginger Beef Stir Fry Ingredients Serves: 4 4 tablespoons plain flour 500g (11 oz) beef

stock 2 tablespoons caster sugar 2 tablespoons soy sauce 450g (16 oz) frying steak, cut into strips 2 teaspoon chopped fresh ginger root 2 clove garlic, minced 350g (12 oz) chopped fresh broccoli Preparation method Prep: 10 mins Cook: 15 mins 1. In a small bowl, combine flour, stock, sugar and soy sauce. Stir until sugar and flour are dissolved. 2. In a large frying pan or wok over high heat, stir fry steak 2 to 4 minutes, o r until browned. Stir in stock mixture, ginger, garlic and broccoli. Bring to th e boil, then reduce heat. Simmer 5 to 10 minutes, or until sauce thickens. Fettuccine Carbonara Ingredients Serves: 2 2 rashers bacon, chopped 1 small onion, chopped 2 cloves garlic, chopped 1 packet fettuccine 30g Parmesan cheese 125ml cream 1 egg Preparation method Prep: 5 mins Cook: 20 mins 1. 2. 3. ed Fry bacon, onion and garlic in a medium pan. Cook pasta according to directions. Drain well. Take off the heat. Combine egg and cream in a mixing bowl. Mix bacon, onion and garlic into cook pasta. Combine both mixtures and top with grated cheese.

Sweet and Sour Chicken Ingredients Serves: 4 500g (1 1/4 lb) skinless, boneless chicken breast fillets - dice d 2 tablespoons vegetable oil 1/2 green pepper, sliced 1/2 red pepper, sliced 2 carrots, julienne 1 clove garlic, minced 1 tablespoon cornflour 4 tablespoons soy sauce 1 small tin pineapple pieces, juice reserved 1 tablespoon rice vinegar 1 tablespoon light brown soft sugar

1/2 teaspoon ground ginger Preparation method Prep: 10 mins Cook: 10 mins 1. Brown chicken in oil in a large wok over medium high heat. Add green pepper, red pepper, carrot and garlic and stir-fry for 1 to 2 minutes. 2. In a small bowl, combine cornflour and soy sauce and mix together; pour mixtu re into the frying pan, along with the pineapple and juice, vinegar, sugar and g inger. Stir together and bring to a full boil. Serve over rice. Classic Carbonara Ingredients Serves: 8 450g dry fettuccine 8 rashers streaky bacon 4 eggs 40g grated Parmesan cheese 300ml double cream ground black pepper to taste Preparation method Prep: 10 mins Cook: 20 mins 1. Bring a large pot of lightly salted water to the boil. Add fettuccine and coo k for 8 to 10 minutes or until al dente; drain. 2. Fry bacon in frying pan over medium heat until crispy, remove and drain on ki tchen towels. Roughly chop and set aside. 3. Beat the eggs, cheese and cream in a bowl, then add the bacon. Pour over the fettuccine in the pan and toss gently using tongs. 4. Return the pan to a very low heat and cook for 1 to 2 minutes or until slight ly thickened. Don't overheat or the eggs will scramble. Season well with black p epper and serve. Spaghetti Carbonara Extraordinaire Ingredients Serves: 2 1/2 onion 1-2 galric cloves 80g smoked streaky bacon salt olive oil 250g dried spaghetti, or other pasta shape 2 eggs 2 tablespoons single cream 30g grated parmesan cheese freshly cracked black pepper Preparation method Cook: 10 mins 1. Put the kettle on to boil for the pasta. Peel and finely chop onion and garli c cloves and set aside. Chop bacon and fry in olive oil in a large frying pan or pot (it will need to be big enough to mix the pasta and the sauce together befo re serving). 2. Get a pan of boiling water, add plenty of salt and a glug of olive oil and ke

ep it simmering. When the bacon just starts to turn crispy, add pasta to the boi ling water. 3. When the bacon is nice and crispy, add the onion and garlic to the pan along with a knob of butter. Turn the heat down and leave to cook gently. 4. Now make your sauce: in a jug, whisk eggs, cream, parmesan cheese and a gener ous pinch of freshly ground black pepper. When the pasta is al dente, drain it, reserving some of the cooking water. Add the pasta to the pan with the bacon and briefly stir (this helps to cool everything slightly to avoid scrambling the eg gs). Now pour in all of the egg-cream mixture and mix everything together thorou ghly. The residual heat from the pasta and bacon will gently cook the eggs and m elt the cheese, resulting in an amazingly rich creamy sauce. Add some of the pas ta cooking water to achieve a more fluid consistency. Keep stirring until the sa uce is silky and smooth, then serve and eat immediately. High Speed Mum's Family Kedgeree Ingredients Serves: 4 1 pound Smoked Cod or Haddock - cooked and flaked 4 oz Brown Rice 2 Eggs - hard boiled 2 oz Butter Salt & pepper to taste 1.5 teaspoons Cayenne Pepper Preparation method Prep: 10 mins Cook: 30 mins 1. Boil the rice to your favourite method. When cooked drain and dry as best you can. Soggy rice will spoil this dish. 2. Poach the haddock in a little milk or water for approximately 15 minutes or u ntil tender and cooked through. Once again you will have your own method for thi s. 3. Cut the whites of the eggs into slices. 4. Sieve the egg yellows. 5. Put butter into a pan and add fish, rice, egg whites, salt, pepper and Cayenn e. 6. Stir together carefully until heated through 7. Turn into a not serving dish and press into the shape of a pyramid with a for k and decorate with the egg yellows. Kedgeree Ingredients Serves: 2 400g Basmati rice 2 eggs 120g (4 oz) smoked white fish (traditionally smoked haddock is u sed) 1 bay leaf 2 -4 tablespoons of milk, or as needed 1 tablespoon butter 1 teaspoon curry powder, or to taste 4 spring onions, sliced 60g (2 oz) frozen peas Salt & pepper Natural yoghurt to serve

Preparation method Prep: 10 mins Cook: 30 mins 1. Prepare rice according to package directions. Drain, and set aside to cool. 2. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. 3. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot w ater, cool, peel and chop. Set aside. 4. Place the fish in a small pan with the bay leaf. Pour in enough milk just to cover the fish. Bring to a simmer over medium heat, and cook gently until fish f lakes. 5. Remove fish from the pan, flake with a fork, and set aside. Discard milk and bay leaf. 6. Melt butter in a pan over medium-high heat. Stir in curry powder, then add th e peas and spring onions. Fry for a couple of minutes, then add the cooked rice, eggs, and fish. 7. Stir gently, and season with salt and pepper. Heat through, and serve with yo gurt. Grilled Chicken, Broccoli and Pasta Gratin Ingredients Serves: 4 175 g (6 oz) dried pasta shapes, such as spirals (fusilli) Salt and black pepper 225 g (8 oz) broccoli florets 2 sticks celery, thinly sliced 300 g (10 oz) canned condensed half-fat tomato soup 200 ml (7 fl oz) skimmed milk 350 g (12 oz) skinned, boned cooked chicken 25 g (1 oz) fresh white breadcrumbs teaspoon dried herbes de Provence, or dried mixed herbs Preparation method Prep: 5 mins Cook: 20 mins 1. Bring a large saucepan of water to the boil over a high heat, add the pasta a nd a pinch of salt and cook according to the instructions on the packet. Drain w ell and set aside. 2. Meanwhile, bring another pan of water to the boil, then add the broccoli, cel ery and a pinch of salt and boil for 5 minutes, or until the broccoli is just be ginning to soften. Drain well, rinse under cold water, drain again and set aside . 3. Heat the grill to medium-high. Put the soup and milk into a large pan over a medium heat and bring to a simmer, stirring occasionally. 4. Trim any fat off the chicken and cut it into bite-size pieces. Add them to th e tomato soup mixture along with the broccoli, celery and pasta, and reheat at a simmer for 5 minutes. Season to taste. 5. Pour the chicken mixture into four individual gratin dishes, or a single shal low 1.75 litre (3 pint) flameproof serving dish. Scatter the breadcrumbs and her bs evenly over the top, then grill until the sauce is bubbling and the crumbs ar e crisp and golden. Serve hot. Barbecue-grilled chicken Ingredients Serves: 4 1 tbsp sunflower oil

2 tbsp Dijon mustard 2 tbsp tomato pure 1 tbsp sugar 2 crushed garlic cloves good pinch of chilli powder 4 skinless chicken breast fillets, about 125g each spring onions Preparation method Prep: 5 mins Cook: 8 mins 1. Mix 1 tbsp sunflower oil, 2 tbsp Dijon mustard, 2 tbsp tomato pure, 1 tbsp suga r and 2 crushed garlic cloves. Add a good pinch of chilli powder (or more, to ta ste). 2. Cut three slashes into each of 4 skinless chicken breast fillets, about 125g each. Put in a shallow, ovenproof dish and coat both sides with the mustard mixt ure. Season well. 3.Cook the fillets on a barbecue over a medium heat for 15-20 minutes, turning r egularly. You may need to brush them with oil to keep them moist. Alternatively, cook under a medium grill for about 4 minutes on each side. 4.Grill some whole spring onions alongside to serve with the chicken. Creamy Ham Pasta Bake Ingredients Serves: 4 500g pasta of choice 2 garlic cloves, finely diced 250g ham, finely diced salt and freshly ground black pepper to taste dried oregano to taste dried basil to taste 400ml cream grated cheese (mozzarella, Parmesan, etc.) Preparation method Prep: 10 mins Cook: 30 mins 1. Preheat oven to 220 C / Gas 7. 2. Bring a pan of salted water to the boil and cook the pasta in it for about 8 minutes until al dente. Drain and put back into the pan. Stir in the garlic, ham and spices. Pour in the cream, mix and pour into a buttered baking dish. 3. If desired, sprinkle grated cheese over the top and bake for about 15-20 minu tes.

Corned Beef Hash with Baked Beans Ingredients Serves: 4 4 large King Edward potatoes, peeled and cubed 1 (420g) tin baked beans 1 (340g) tin corned-beef, broken into pieces 1 dash Worcestershire sauce 75g (3 oz) grated Cheddar cheese Preparation method Prep: 30 mins Cook: 40 mins

1. Preheat the oven to 200 C / Gas mark 6. 2. Place the potatoes in a large pot with just enough water to cover. Bring to t he boil and simmer until tender, about 10 minutes. Drain and mash, flavouring wi th milk, butter, salt or however you normally like to make them. 3. Pour the baked beans into the bottom of a 1.5 litre casserole dish. Place the corned beef on top of the beans in an even layer. Season with a few dashes of W orcestershire sauce. Top with the mash. 4. Bake uncovered for 25 minutes in the preheated oven. The mash should start to crisp, but not yet brown. Top with the cheese and return to the oven. Bake for another 15 to 20 minutes or until cheese is browned.

Delmonte's Macaroni Cheese and Ham Supper Ingredients Serves: 3 150g (5 oz) macaroni 75g (3 oz) sliced onions 2 tablespoons butter 2 tablespoons plain flour 300ml (half pint) milk 1 tablespoon tomato puree salt and pepper to taste 100g (4 oz) cooked ham, chopped 100g (4 oz) cheese grated 2 tomatoes sliced Preparation method Prep: 20 mins Cook: 30 mins 1. Preheat oven to 190 C / Gas mark 5. 2. Cook macaroni as directed on pack. 3. In a medium pot, slowly fry onions in half of the butter until tender, then a dd drained macaroni. Set aside. 4. Place remaining butter, flour and milk in a saucepan and heat over medium hig h heat, whisking continuously until sauce thickens. Stir in tomato puree and sal t and pepper to taste. 5. Add the ham to the macaroni together with the sauce and half of the grated ch eese. Mix well and turn it into a shallow pie dish. 6. Lastly, arrange sliced tomatoes over the top of the macaroni and sprinkle wit h remaining cheese. Bake for 25 minutes in centre of oven, until cheese is golde n and crispy.